Coriander leaves Rice - Kothamalli Sadham

Have you tried growing coriander leaves? If you have I am sure you'd know what I am talking about. The aroma and taste of fresh herbs is unmistakable. I was lucky to have some fresh grown coriander leaves. This recipe for coriander rice is what came to my mind immediately. Everything the leaves touch comes out with an amazing aroma. I am not fond of raw coriander leaves so I do not sprinkle them on top of everything. I like the leaves to be cooked.

Coriander rice can be made in a couple of ways. One way is to make the spiced coriander paste and mix it with cooked rice. The other way is to cook the rice in the spice paste. Though both methods are almost the same amount of time I personally prefer the second method.

Roast the dals and red chilies and take them to a blender. Next saute the onions, green chilies, coriander leaves and tamarind. Powder the dal first and then add the coriander onion mixture and blend to a paste.
In a pressure cooker add oil and the seasoning, saute the onions till it is brown.
Add the blended coriander paste saute for a couple of minutes. Add the soaked rice and mix it in.
Add the required amount of water, salt and cook the rice for 3 whistles till it is completely cooked.

Coriander Leaves Rice - Kothamalli Sadham
Preparation Time:15 minutes
Cooking Time:15 minutes
Ingredients

1. 1 1/2 cups of Ponni Rice (use Basmati rice if you prefer but the cooking time will vary)
2. 3 cups of packed coriander leaves
For the spice Paste
3. 1/2 tbsp Bengal Gram (kadalai paruppu)
4. 1 tsp split urad dal (ulundham paruppu)
5. 2 red chilies
6. 4 green chilies chopped
7. 1/4 cup of roughly chopped onions
8. a small piece of tamarind
For seasonings
9. 1 tbsp finely chopped onions
10. 1/4 tsp mustard seeds, cumin seeds and curry leaves
11. 1/2 tbsp chopped cashew nuts + 1/2 tsp of ghee (use oil for vegan)
    
12. salt to taste



13. 2-3 tsp of oil

Method

1. Wash and soak the rice for at least 20 minutes or so.
2. In a saute pan heat about 1/2 tsp of oil and when hot add the Bengal gram and saute till it turns color, add the urad dal and let it saute till that also starts to turn light brown and then add the red chilies and saute for about 1/2 minute. Remove to a blender.
3. Now to the same pan add a bit more oil and saute the onions till they are translucent, add in the green chiles saute for a couple of minutes.
4. Add the tamarind piece and the coriander leaves and saute till the leaves are wilted.
5. Run the blender with the dal and chilies till they are powdered a bit. Now transfer the onion and coriander mixture and a tbsp of water and blend to a smooth paste. Set aside.
6. In a pressure cooker heat a tsp of oil. Add the seasonings, cumin seeds and mustard seeds and when the mustard seeds start to pop then add the curry leaves.
7. Add the onions and saute till they start to turn brown, add the coriander paste and saute for a couple of minutes.
8. Drain the water from the rice and add to the coriander paste and mix it well.
9. Add the required amount of water (see Note:). Add salt and let it come to a boil. Close the lid and cook for 3 whistles. [This time is if you are a rice that requires more water and longer cooking time than Basmati rice. For Basmati rice after the lid is closed lower the heat to medium and cook for 7 minutes and turn off the heat]
10. Roast the cashews in either ghee or oil and add on top of the rice before serving.
11. Note: When adding water to cook rice for rice dishes, if the rice is pre-soaked reduce the required amount of water by 1/2 cup. This will ensure that the rice is cooked separate and not mushy.

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